Skip to main content
SpringerLink
Log in

Food Properties of Amaranth Seeds and Methods for Starch Isolation and Characterization

  • Chapter
Seed Analysis

Part of the book series: Modern Methods of Plant Analysis ((MOLMETHPLANT,volume 14))

Abstract

Grain amaranth is native to Mexico, Central America, and the Andes where it was once a staple food of early native American civilizations. The earliest archaeological record of pale-seeded grain amaranth is that of Amaranthus cruentus, found in Tehuacán, Mexico, about 4000 B. C., making it one of the oldest food crops (Pal and Khoshoo 1974; Grubben and van Sloten 1981; Stiebritz et al. 1985). Amaranth was a major grain crop in pre-Columbian times. Ancient Mexicans gave the name “huatle” to the seeds which have been identified as grain amaranth and “tzoalli” or “zoale” to the dough prepared for consumption (Sauer 1950 a, b; Santin et al. 1986). Various amaranth species have been cultivated in many countries of the world since ancient times as grain crops, vegetable, ornamentals, and dye plants. The potential of both grain and vegetable amaranth as a food resource has been reviewed by SanchezMarroquin (1980), NRC (1984), Saunders and Becker (1984), Teutonico and Knorr (1985), and Paredes-López et al. (1990b). The red dye from amaranth leaves is used to color beverages and foods in Argentina, Bolivia, Ecuador, Mexico, and United States (Sauer 1950 a; Teutonico and Knorr 1985).

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
eBook
USD 16.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 109.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Similar content being viewed by others

References

  • AACC (1984) Approved methods. American Association of Cereal Chemists, St Paul, MN Adkins GK, Greenwood CT (1966) The isolation of cereal starches in the laboratory. Starch/Stärke 18:213 —218

    Google Scholar 

  • AOAC (1984) Official methods of analysis. Association of Official Analytical Chemists, Washington

    Google Scholar 

  • Atwell WA, Hood LF, Lineback DR, Varriano-Marston E, Zobel HF (1988) The terminology and methodology associated with basic starch phenomena. Cereal Foods World 33: 306–311

    Google Scholar 

  • Banks W, Greenwood CT (1975) Starch and its components. Edinburgh University Press, Edinburgh

    Google Scholar 

  • Barba de la Rosa AP (1989) Procedimiento enzimatico para producir harinas de amaranto de alto contenido de proteína y jarabes con potencial edulcorante. Thesis, CINESTAV-IPN, Irapuato, México

    Google Scholar 

  • Barba de la Rosa AP, Paredes-López O (1989) Development of an enzymatic procedure to produce high-protein amaranth flour. Biotechnol Lett 11: 417–422

    Article  Google Scholar 

  • Barba de la Rosa AP, Paredes-Lopez O, CarabezTrejo A, Ordorica-Falomir C (1989) Enzymatic hydrolysis of amaranth flour — differential scanning calorimetry and scanning electron microscopy studies. Starch/Stärke 41: 424–428

    Article  Google Scholar 

  • Becker R (1989) Preparation, composition, and nutritional implications of amaranth seed oil. Cereal Foods World 34: 950–953

    CAS  Google Scholar 

  • Becker R, Wheeler EL, Lorenz K, Stafford AE, Grosjean OK, Betschart AA, Saunders RM (1981) A compositional study of amaranth grain. J Food Sci 46:1175 —1180

    Google Scholar 

  • Boley NP, Burn MJS (1990) The determination of starch in composite foodstuffs by high-performance liquid chromatography. Food Chem 36: 45–51

    Article  CAS  Google Scholar 

  • Bressani R, Elias LG, Gonalez JM, Gómez-Brenes R (1987) The chemical composition and protein quality of amaranth grain germplasm in Guatemala. Arch Lationam Nutr 37: 363–377

    Google Scholar 

  • Brimhall B, Sprague CF, Sass JE (1945) A new waxy allele in corn and its effect on the properties of the endosperm starch. J Am Soc Agron 37: 937–945

    Article  CAS  Google Scholar 

  • Christianson DD (1982) Hydrocolloid interaction with starches. In: Lineback DR, Inglett GE (eds) Food carbohydrates. AVI Publ, Westport, CT, p 399

    Google Scholar 

  • Donovan JW (1979) Phase-transitions of the starch-water system. Biopolymers 18: 263–275

    Article  CAS  Google Scholar 

  • Duarte-Correa A, Jokl L, Carlsson R (1986) Amino acid composition of some Amaranthus sp. grain proteins and of its fractions. Arch Latinoam Nutr 36: 466–476

    Google Scholar 

  • Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F (1956) Colorimetric method for determination of sugars and related substances. Anal Chem 28: 350–355

    Article  CAS  Google Scholar 

  • Fleming SE, Reichert RD (1980) Note on a modified method for the quantitative determination of starch. Cereal Chem 57:153 —154

    Google Scholar 

  • Greenwood CT (1976) Starch. In: Pomeranz Y (ed) Advances in cereal science and technology, vol I. American Association of Cereal Chemists, St Paul, MN, p 119

    Google Scholar 

  • Grubben GJH, van Sloten DH (1981) Genetic resources of amaranths. Int Board for Plant Genetic Resources, FAO, Rome

    Google Scholar 

  • Guilbot A, Mercier C (1985) Starch. In: Aspinal GO (ed) The polysacharides, vol 3. Academic Press, New York, p 209

    Google Scholar 

  • Hassid WZ, Neufeld EF (1964) Quantitative determination of starch in plant tissues. In: Whistler RL (ed) Methods in carbohydrate chemistry, vol 4. Academic Press, New York, p 33

    Google Scholar 

  • Hernández-López D (1991) Aislamiento y caracterizatión fisicoquímica del almidón de amaranto — efectos hidrotérmicos y de solutos. Thesis, CINVESTAV-IPN, Irapuato, México

    Google Scholar 

  • Holm J, Bjorck I, Drews A, Asp NG (1986) A rapid method for the analysis of starch. Starch/Stärke 38: 224–226

    Article  CAS  Google Scholar 

  • Hood LF (1982) Current concepts of starch structure. In: Lineback DR, Inglett GE (eds) Food carbohydrates. AVI Publ, Westport, CT, p 217

    Google Scholar 

  • Kearsley MW (1985) Physical, chemical and biochemical methods of analysis of carbohydrates. In: Birch GG (ed) Analysis of food carbohydrate. Elsevier, London, p 15

    Google Scholar 

  • Kintner PK (1987) Starch. Rodale Research Center, Kutztown, PA

    Google Scholar 

  • Kjolberg O, Manners DJ (1963) The action of isoamylase on amylose. Biochem J 86: 258–262

    PubMed  CAS  Google Scholar 

  • Knutson CA (1990) Annealing of maize starches at elevated temperatures. Cereal Chem 67:376 — 384

    Google Scholar 

  • Konishi Y, Fumita Y, Ikeda K (1985) Isolation and characterization of globulin from seeds of Amaranthus hypochondriacus L. Agric Biol Chem 49: 1453–1459

    Article  CAS  Google Scholar 

  • Lorenz K (1981) Amaranthus hypochondriacus — characteristics of the starch and baking potential of the flour. Starch/Stärke 33:149–153

    Google Scholar 

  • Lund D (1984) Influence of time, temperature, moisture, ingredients, and processing conditions on starch gelatinization. Crit Rev Food Sci Nutr 20: 249–273

    Article  PubMed  CAS  Google Scholar 

  • Lyon CK, Becker R (1987) Extraction and refining of oil from amaranth seed. J Am Oil Chem Soc 64: 233–237

    Article  CAS  Google Scholar 

  • MacMasters MM, Baird PD, Holzapfel MM, Rist CE (1955) Preparation of starch from Amaranthus cruentus seed. Econ Bot 9: 300–302

    Article  CAS  Google Scholar 

  • Modi JD, Kulkarni PR (1976) New starches: the properties of the starch from Amaranthus paniculatus Linn. Acta Aliment 5: 399–402

    Google Scholar 

  • Mora-Escobedo R, Paredes-López O, Ordorica-Falomir C (1990) Characterization of albumins and globulins from amaranth. Food Sci Technol (Lebensm Wiss Technol) 23: 484–487

    CAS  Google Scholar 

  • Mora-Escobedo R, Paredes-López O, Gutiérrez GF (1991) Effect of germination on the rheological and functional properties of amaranth seeds. Food Sci Technol (Lebensm Wiss Technol) 24:287 —292

    Google Scholar 

  • Morrison WR, Laignelet B (1983) An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches. J Cereal Sci 1: 9–20

    Article  CAS  Google Scholar 

  • NRC (1984) Amaranth. Modern prospects for an ancient crop. National Research Council, National Academy Press, Washington, DC

    Google Scholar 

  • Oke OL (1983) Amaranth. In: Chan HT (ed) Handbook of tropical foods. Marcel Dekker, New York, p 1

    Google Scholar 

  • Okuno K, Sakaguchi S (1981) Glutinous and non-glutinous starches in perisperm in grain amaranths. Cereal Res Commun 9: 305–310

    CAS  Google Scholar 

  • Pal M, Khoshoo TN (1974) Grain amaranths. In: Hutchinson J (ed) Evolutionary studies in world crops. Cambridge University Press, Cambridge, p 129

    Google Scholar 

  • Pal M, Khoshoo TN (1977) Evolution and improvement of cultivated amaranths. VIII. Induced autotetraploidy in grain types. Z Pflanzenzucht 78: 135–148

    Google Scholar 

  • Paredes-López O, Hernández-López D (1991) Application of differential scanning calorimetry to amaranth starch gelatinization — influence of water, solutes and annealing. Starch/Stärke 43:57 — 61

    Google Scholar 

  • Paredes-López 0, Mora-Escobedo R (1989) Germination of amaranth seeds: effects on nutrient composition and color. J Food Sci 54: 761–762

    Article  Google Scholar 

  • Paredes-López O, Maza-Calviiio EC, Montes-Rivera R (1988 a) Effect of the hard-to-cook phe- nomenon on some physicochemical properties of bean starch. Starch/Stärke 40: 205–210

    Google Scholar 

  • Paredes-López O, CdrabezTrejo A, Pérez-Herrera S, Gonzalez-Castaïieda J (1988 b) Influence of germination on physico-chemical properties of amaranth flour and starch microscopic structure. Starch/Stärke 40: 290–294

    Google Scholar 

  • Paredes-Lopez O, Mora-Escobedo R, Ordorica-Falomir C (1988c) Isolation of amaranth proteins. Food Sci Technol (Lebensm Wiss Technol) 21: 59–61

    CAS  Google Scholar 

  • Paredes-López O, Schevenin ML, Hernández-López D, CdrabezTrejo A (1989) Amaranth starch — isolation and partial characterization. Starch/Stärke 41: 205–207

    Article  Google Scholar 

  • Paredes-López O, Barba de la Rosa AP, CdrabezTrejo A (1990a) Enzymatic production of high-protein amaranth flour and carbohydrate rich fraction. J Food Sci 55: 1157–1161

    Google Scholar 

  • Paredes-López O, Barba de la Rosa AP, Hernandez D, Cârabez A (1990b) Amaranto — características alimentarias y aprovechamiento agroindustrial. Monografia. Organización de los Estados Americanos, Washington, DC

    Google Scholar 

  • Peat S, Whelan WJ, Thomas GJ (1952) Evidence of multiple branching in waxy maize starch. J Chem Soc 35: 4546–4548

    Google Scholar 

  • Pedersen B, Kalinowski LS, Eggum BO (1987) The nutritive value of amaranth grain (Amaranthus caudatus). 1. Protein and minerals of raw and processed grain. Plant Foods Hum Nutr 36: 309–324

    Google Scholar 

  • Rasper V (1982) Theoretical aspects of amylographology. In: Shuey W, Tipples KH (eds) The amylograph handbook. American Association of Cereal Chemists, St Paul, MN, p 1

    Google Scholar 

  • Robin JP, Mercier C, Charbonnière R, Guilbot A (1974) Lintnerized starches. Gel filtration and enzymatic studies of insoluble residue from prolonged acid treatment of potato starch. Cereal Chem 51: 389–406

    Google Scholar 

  • Robles RR, Murray ED, Paredes-López 0 (1988) Physicochemical changes of maize starch during the lime-heat treatment for tortilla making. Int J Food Sci Technol 23: 91–98

    Google Scholar 

  • Sanchez-Marroquín A (1980) Potencialidad agroindustrial del amaranto. Centro de Estudios Económicos y Sociales del Tercer Mundo, México DF

    Google Scholar 

  • Santín C, Lazcano M, Morales J (1986) Pasado, presente y futuro del amaranto. Cuad Nutr (Méx) 9: 16–32

    Google Scholar 

  • Sargeant JG (1982) A simple method for the physicochemical characterization of amylose. Starch/Stärke 34: 89–92

    Article  CAS  Google Scholar 

  • Sauer JD (1950a) Amaranths as dye plants among the Pueblo peoples. Southwest J Anthropol 6: 412–417

    Google Scholar 

  • Sauer JD (1950b) The grain amaranths. A survey of their history and classification. Ann Mo Bot Gard 37: 561–632

    Article  Google Scholar 

  • Saunders RM, Becker R (1984) Amaranthus: a potential food and feed resource. In: Pomeranz Y (ed) Advances in cereal science and technology, vol 6. American Association of Cereal Chemists, St Paul, MN, p 357

    Google Scholar 

  • Schoch TJ (1964) Swelling power and solubility of granular starches. In: Whistler RL (ed) Methods in carbohydrate chemistry, vol 4. Academic Press, New York, p 106

    Google Scholar 

  • Singhal RS, Kulkarni PR (1988) Review: amaranths — an underutilized resource. Int J Food Sci Technol 23:125 —139

    Google Scholar 

  • Smith PS (1982) Starch derivatives and their use in foods. In: Lineback DR, Inglett GE (eds) Food carbohydrates. AVI Publ, Westport, CT, p 237

    Google Scholar 

  • Stevens DJ, Elton GAH (1971) Thermal properties of the starch/water system. I. Measurement of heat of gelatinization by differential scanning calorimetry. Starch/Stärke 23: 8–12

    Google Scholar 

  • Stiebritz S, Harrington M, Gilbert LC (1985) Amaranth: food research and development. Summary report. Rodale Research Center, Kutztown, PA

    Google Scholar 

  • Stone LA, Lorenz K (1984) The starch of amaranthus — physicochemical properties and functional characteristics. Starch/Starke 36: 232–237

    Article  CAS  Google Scholar 

  • Sugimoto Y, Yamada S, Sakamoto S, Fuwa H (1981) Some properties of normal-and waxy-type starches of Amaranthus hypochondriacus L. Starch/Starke 33: 112–116

    Article  CAS  Google Scholar 

  • Sutton KH, Mouat CL (1990) Determination of damaged starch in wheat flours by reversed-phase high-performance liquid chromatography. J Cereal Sci 11: 235–242

    Article  CAS  Google Scholar 

  • Swinkels JJM (1985) Sources of starch, its chemistry and physics. In: van Beynum GMA, Roels JA (eds) Starch conversion technology. Marcel Dekker, New York, p 15

    Google Scholar 

  • Teutonico RA, Knorr D (1985) Amaranth: composition, properties, and applications of a rediscovered food crop. Food Technol 39 (4): 49–61

    CAS  Google Scholar 

  • Tomita Y, Sugimoto Y, Sakamoto S, Fuwa H (1981) Some properties of starches of grain amaranths and several millets. J Nutr Sci Vitaminol 27: 471–483

    Article  PubMed  CAS  Google Scholar 

  • Tudor F, George B (1985) Production of aflatoxins on amaranth seeds by Aspergillus species. Food Chem 17: 33–39

    Article  Google Scholar 

  • Vargas-López JM, Paredes-López O, Espitia E (1990) Evaluation of lime heat treatment on some physicochemical properties of amaranth flour by response surface methodology. Cereal Chem 67: 417–421

    Google Scholar 

  • Varriano-Marston E (1983) Polarization microscopy: application in cereal science. In: Bechtel DB (ed) New frontiers in food microstructure. American Association of Cereal Chemists, St Paul, MN, p 71

    Google Scholar 

  • Wagoner-Hass P (1983) Amaranth density report. Rodale Research Center, Kutztown PA Watson SA (1964a) Corn starch. In: Whistler RL (ed) Methods in carbohydrate chemistry, vol 4. Academic Press, New York, p 3

    Google Scholar 

  • Watson SA (1964b) Determination of starch gelatinization temperature. In: Whistler RL (ed) Methods in carbohydrate chemistry, vol 4. Academic Press, New York, p 240

    Google Scholar 

  • Wolf MJ, MacMasters MM, Rist CE (1950) Some characteristics of the starches of three South American seeds used for food. Cereal Chem 27: 219–222

    CAS  Google Scholar 

  • Wootton M, Bamunuarachchi A (1980) Application of differential scanning calorimetry to starch gelatinization. III. Effect of sucrose and sodium chloride. Starch/Stärke 32: 126–131

    Google Scholar 

  • Wright DJ (1984) Thermoanalytical methods in food research. In: Chan HWS (ed) Biophysical methods in food research. Blackwell Scientific Publ, Oxford, p 1

    Google Scholar 

  • Yaíiez GA, Messinger JK, Walker CE, Rupnow JH (1986) Amaranthus hypochondriacus: starch isolation and partial characterization. Cereal Chem 63: 273–276

    Google Scholar 

  • YSI (1989) YSI model 27 industrial analyzer instruction manual. Yellow Springs Instrument Co., Yellow Springs, OH

    Google Scholar 

  • Zobel HF, Senti FR, Brown DS (1965) Studies of starch gelatinization by differential thermal analysis. Cereal Sci Today 10: 154

    Google Scholar 

Download references

Authors
  1. O. Paredes-López
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. D. Hernández-López
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Goldberglein 7, W-8520, Erlangen, Germany

    Hans Ferdinand Linskens

  2. Nijmegen, The Netherlands

    Hans Ferdinand Linskens

  3. Amherst, USA

    Hans Ferdinand Linskens

  4. Department of Viticulture, Enology and Horticulture, Waite Agricultural Research Institute, University of Adelaide, 5064, Glen Osmond, S. A., Australia

    John F. Jackson

  5. Adelaide, Australia

    John F. Jackson

Rights and permissions

Reprints and permissions

Copyright information

© 1992 Springer-Verlag Berlin Heidelberg

About this chapter

Cite this chapter

Paredes-López, O., Hernández-López, D. (1992). Food Properties of Amaranth Seeds and Methods for Starch Isolation and Characterization. In: Linskens, H.F., Jackson, J.F. (eds) Seed Analysis. Modern Methods of Plant Analysis, vol 14. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-01639-8_11

Download citation

  • DOI: https://doi.org/10.1007/978-3-662-01639-8_11

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-662-01641-1

  • Online ISBN: 978-3-662-01639-8

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation